Mushroom and pepper quiche

We have a lot of wild rocket in the garden. It is nice as a salad, but given the weather we are having, we don't really fancy salads much! For those outside of the UK, it has been raining for days here, occasionally heavily with some sunny spells, and it is very unsettled, so you cannot really plan a nice day out. Temperatures are around 16C, 20C at best. Let's hope this improves soon, because we are planning to cycle to Malmesbury for the WOMAD festival at the end of this month.


Back to my rocket. We have added some to the quiche and it was delicious. The rocket is not as tasty as it is when it is eaten as a salad, but it was nice.

Serves 4:

- For the pastry
180g flour (2/3 plain + 1/3 wholemeal)
80g butter
1 tsp salt
3 TBSP cold water

- For the filling:
1 TBSP basil-infused olive oil
2 red peppers, cut into chunks
1 green pepper, cut into chunks
200g mushrooms, sliced
2 big handfuls of wild rocket, washed, pat dry and cut to a length of about 1 inch
3 eggs, beaten
150ml milk
40g cheddar, grated
salt & pepper

1. To make the pastry, mix together the flours, salt and butter with your fingertips, until it resembles crumbs. Add the water and knead until the dough is nice and soft. Roll out onto a floured surface and place into a greased and floured pastry case dish. Prick with a fork. Cover with baking paper and place baking beans onto the paper. Cook 10 min in a 180C preheated oven. Remove the beans and paper and cook for a further 5 minutes.

2. Meanwhile, make the filling. Fry the mushrooms in the oil for 3 minutes in a non-stick saucepan on high heat with some black pepper. Add the peppers, cover the pan and cook on medium heat, stirring occasionally for 5-7 minutes. Remove the lid and cook for another 2 minutes until any juice from the mushrooms has evaporated.

3. Place the vegetables in the cooked pastry case and cover with the rocket, then the grated cheese.


4. Mix the eggs and milk together and pour over the quiche.

5. Cook for 30 minutes or until set and golden brown.

Enjoy!